Ripe for the PICKING

Fresh New Zealand apricots are at their peak sweetness now, so buy a kilo or two and take inspiration from our recipes that showcase this divine stone fruit

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Miso caramel & apricot tarte tatin

SERVES 6

PREP + COOK TIME 45 MINUTES

Plain flour, for dusting

2 sheets frozen butter puff pastry, thawed

½ cup (110g) caster sugar

2 tablespoons water

20g butter, chopped

2 teaspoons white miso

6 firm apricots, halved, stone removed

Thick cream, to serve (optional)

1 Preheat oven to 220°C/ 200°C fan.

2 Lightly dust the bench with flour and place puff pastry sheets on top of each other. Dust pastry with a little more flour and roll out pastry so the two sheets are stuck together and are now the thickness of one sheet. Use the top of a 20cm-diameter frypan (base measurement) as a guide and cut pastry into a circle slightly larger than the frypan – about 2-3cm. Refrigerate pastry until ready to use.

3 Place sugar and water in the same 20cm-diameter frying pan (see note). Place over medium heat and cook, swirling occasionally, for 3-4 minutes or until sugar is dissolved and becomes a deep caramel colour. Remove pan from heat.

4 Add butter and miso, whisking to combine. Add apricots, skin-side down. Place pastry over apricots, carefully tucking in edges. Cut a small cross in the top of pastry.